Remember that day we bundled pork, ginger, garlic and green onions into little wonton (or gyoza) wrapper packages and froze them? Today, I can hardly think of anything I’d rather eat, simmered in a steaming bowl of chicken broth (actually turkey, leftover from Christmas, but who can tell?), spiked with soy sauce and the teensiest squirt of red garlic-chili paste to help lift this fog.
This is like the hot soup version of that party mix you can buy that is made up of bits of cheezies and pretzels and taco chips, that I imagine are the sweepings from the snack food factory floor. You can sweep out your fridge and freezer right into the pot, throwing in mushrooms, frozen shrimp, broccoli, bok choy, pea pods, green onions, carrots, baby corn (you can buy packages of these frozen, which I did thinking W would think they were fab – he did not), bits of leftover roast chicken or pork, noodles (cook or soak them first, then divide among bowls and ladle the soup overtop so that the broth doesn’t get starchy) or any or all or none of the above. The wontons themselves only take 3-4 minutes to cook thrown straight from the freezer straight into the simmering broth; then allow the veggies only a minute or two, so that they blanch and brighten but retain their crispness. This is real fast food.